Pappardelle Bolognese

Pappardelle Bolognese 
This Recipe By Far, Is My Favorite Bolognese Sauce!
Difficulty: Moderate
Prep Time: 30 minutes
Cooking Time: 7-8 hours

 

Ingredients
Pappardelle pasta for 6
1/2 lb. ground beef
1/2 lb. ground veal
1/2 lb. ground pork
1/4 lb. chicken livers
5 cups marinara sauce
1/2 cup red wine
4 cloves garlic, minced
1/2 onion, minced
1 cup carrots, minced
1/2 cup peppadew, minced
2 tbsp red wine vinegar
2 tbsp sugar
3 tbsp olive oil
2 tbsp butter
3 whole bay leaves
1 tbsp fresh oregano, minced
1 tbsp fresh thyme, minced
salt
pepper
Parmesan cheese

 Cooking Tools
Slow cooker
Skillet
Food processor

Directions
In a skillet on medium heat, add; butter and chicken livers.  Cook chicken liver until nice and crispy, almost black and fully cooked, about 20 minutes.  Remove chicken liver and set aside.  De-glaze pan with 1/2 cup of red wine, scraping all the bits and piece from the bottom. Take skillet with the red wine reduction off the heat and set aside.  Place the cooked chicken livers into a food processor and pulse until the livers are finely minced. In the slow cooker on medium-high heat, add; chicken livers, red wine reduction, beef, veal, pork, marinara sauce, garlic, onions, carrots, peppadew, vinegar, sugar, olive oil, bay leaves, oregano and thyme.  Mix all ingredients together, the meat will break down.  Slow cook for at least 7 hours, salt and pepper to taste, towards the end of the cooking.  Cook the pasta, drain.  Toss pasta in the Bolognese sauce, don't over dress the pasta. Grate fresh Parmesan cheese on top. Cook's Note: You do not have to cook the ground meats, before placing in the slow cooker, but if you prefer to do so, the meat will be chunky and not break down as well.
Serves 6